Legumes and beans are an important part of plant-based diet. Based on Ginny Messina‘s Plant Plate from our book Vegan for Her
I make a point to eat at least 3 servings a day. It’s really easy to do:
- I have at least one serving of soy a day (tofu, tempeh, miso, edamame, oh my!) because it’s higher in protein than any other legume.
- Peanuts are legumes (peanut butter toast, anyone?).
- Quinoa is an honorary legume!
- And beans, oh so many types of beans…
Today, meet the Mung Bean
I started playing with mung beans while writing Vegan Pressure Cooking and I love them. They cook up quickly, have a light sweetness to them, and are so nutritious. I use them in soup, on a salad, as a side, and – one of my favorite ways to serve beans – stuffed in a baked (or pressure cooked!) potato. Which is exactly what I did with these Mushroom Mung Beans.
Mushroom Mung Beans
Ingredients (Serves 4 – 6)
- 1 teaspoon toasted sesame oil
- 1 cup sliced leeks
- 3 cloves garlic, minced
- 1/2 cup chopped mushrooms (any kind)
- 1 cup dry mung beans, rinsed
- 2 and 1/2 cups water
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried sweet basil
- Sea salt, to taste
Instructions
Heat sesame oil in an uncovered pressure cooker on medium-high.
Add leeks and garlic and saute for 3 minutes.
Add mushrooms, beans, water, dill and basil. Stir, cover and cook on high pressure for 6 to 8 minutes (closer to 10 minutes if you live at 6,000-ish feet elevation).
Allow for a natural release. If more cooking time is required simply simmer, uncovered, until done. Add salt to taste.
YIELD: Serves 4 to 6
Do you have a favorite vegan mung bean recipe? Share in the comments!
2 thoughts on “Meatless Monday: Mushroom Mung Beans”
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This looks great! I confess that I have only eaten mung beans as sprouts (they are my favorite sprouts).
I love them sprouted, too, Krista!